Fundamental evaluation of the impact of high Hydrostatic Pressure on oat batters

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

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A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

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Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

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Agriculture, Food Science, Food Engineering +13

The use of high pressure to modify the functionality of food proteins

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Agriculture, Biochemistry, Food Science +14

Network Formation in Gluten‐Free Bread with Application of Transglutaminase

Michelle Moore, Meike Heinbockel, Peter Dockery et al. · Cereal Chemistry · 2006 · 301 citations

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